Vegan Pad Thai from The PlantPure Kitchen


Plant-based living is all in the family with the Campbells. By now, most of you know about The China Study, a monumental research-based nutrition book written by T. Colin Campbell and his son, Thomas Campbell. But more recently, one of his other sons piloted a film to broaden the reach of their family’s plant-based message. Nelson Campbell made his mark with the documentary, PlantPure Nation, and his wife, Kim Campbell, whipped up a companion title, The PlantPure Nation Cookbook. Their initial works were so successful that Kim is back with a second PlantPure cookbook, and she was kind enough to share this Vegan Pad Thai recipe as a sample.

Vegan Pad Thai Recipe from The PlantPure Kitchen by Kim Campbell

According to the subtitle, The PlantPure Kitchen contains “130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life”. But this isn’t just another vegan cookbook. Kim puts a heavy emphasis on consuming as many pure foods as possible, in their “natural” state.

The PlantPure Kitchen - 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life by Kim Campbell, T. Colin Campbell Ph.D. (Foreword)This means that many ingredients we may take for granted as being plant-based, like oil, are almost non-existent in Kim’s recipes. Her creations are also low-sodium, low-sugar, and focus on whole grains, whole soy, nuts, seeds, and beans for nutritional balance. Most of the recipes in The PlantPure Kitchen are also gluten-free, but you will find a smattering of options that contain whole wheat or spelt flour.

But despite her extremely virtuous approach to food, Kim shows a great deal of understanding and everyday compassion toward people living in a very real world.
Nelson and I raised three kids and led busy lives, and we fell short in the diet department more times than I care to admit … It is these memories that remind me of the importance of humility. I feel strongly that a judgmental, extremist attitude can be an impediment to building a plant-based world.
This Vegan Pad Thai recipe is a perfect representation of Kim’s recipes in The PlantPure Kitchen. It’s loaded with whole foods, oil-free, low-sodium, gluten-free, and despite the somewhat lengthy ingredient list, it’s quite unpretentious.

Vegan Pad Thai Recipe from The PlantPure Kitchen by Kim Campbell

Special Diet Notes: Vegan Pad Thai

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally peanut-free, tree nut-free, vegan, plant-based, and vegetarian.

3.0 from 1 reviews
Vegan Pad Thai
Prep time
Cook time
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Most restaurants serve pad thai with an oil-based fish sauce. My version is oil-free and plant-based but still boasts that delicious combination of sweet, sour, and spicy flavors.
Serves: 4 to 6 servings
Noodles and Vegetables
  • 6 ounces extra-firm tofu
  • 6 to 8 ounces brown rice noodles
  • 1 medium carrot, peeled and julienned
  • 1 red bell pepper, seeded and sliced
  • ½ red onion, sliced
  • 3 cups chopped broccoli florets
  • 1 cup shredded cabbage
  • 2 cups chopped spinach
  • 1 cup fresh mung bean sprouts
  • 4 to 6 green onions, chopped
  • 3 to 5 garlic cloves, minced
  • ½ cup chopped peanuts (omit for peanut-free)
  • ½ cup chopped fresh cilantro
  • 1 lime, cut into wedges (optional)
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine all the sauce ingredients in a blender and blend until smooth and creamy.
  3. Cut the tofu into 1-inch cubes and arrange them in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables). Bake until golden, 15 to 20 minutes.
  4. While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
  5. In a nonstick skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
  6. In a large serving bowl, toss the pasta, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired.
Kim’s Hints: Don’t hesitate to try different veggies in this dish. I like the variety and color of the ones I use here, but you can choose your own favorites.
Tamarind paste (a sticky sour fruit paste) can be found in the Asian section of most large supermarkets; Whole Foods Market carries this product as well. But if you can’t find it, you can substitute 1 pitted date.

This Vegan Pad Thai recipe was reprinted with permissions from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life Paperback by Kim Campbell. The photo is by Colin Campbell.
Vegan Pad Thai

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. The BEST Pad Thai I have ever made or tasted. especially delicious cause it is vegan!! Deffinatly adding it o my “do again” list!

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  5. I am curious where one would find a non-stick skillet that isn’t Teflon? I gave them up 15 yrs ago for healthier pans; stainless steel, cast iron. I’m shocked to see them used…

  6. What a beautiful recipe! I’m a big fan of Pad Thai and use the powdered peanut butter in it! Need to try adding tofu next time!

  7. Pad Thai is a favorite and this has to be one of the best ones I’ve seen! I wish this was at home waiting for me after the girls soccer because it would hit the spot right now.

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